Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, 28 Nanli Road, Wuhan, 430068, China.
Huanghelou Distillery Co. Ltd, Wuhan, 430068, China.
World J Microbiol Biotechnol. 2023 Dec 26;40(2):54. doi: 10.1007/s11274-023-03865-0.
Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from the north and south regions of China. In this study, the physicochemical indices, volatile flavor components, and microbial community structure of two types of Daqu from the north and south regions of China were comparatively analyzed. The study findings reveal that Daqu originating from the southern region of China (HB) exhibits superior moisture content, acidity, starch content, and saccharification power. In contrast, Daqu from the northern region of China (SX) displays higher fermentation, esterification, and liquefaction power. The analysis of the microbial community structure revealed that HB was dominated by Bacillus, Kroppenstedtia, Saccharomycopsis, and Thermoascus, while SX was dominated by Bacillus, Prevotella, and Saccharomycopsis. The analysis detected a total of 47 volatile components in both HB Daqu and SX Daqu. The volatile components of pyrazine were significantly more abundant in HB Daqu than in SX Daqu, while alcohol compounds were more prominent in SX Daqu than in HB Daqu. In addition, the RDA analysis established a correlation between dominant microorganisms and volatile components. Cyanobacteria, Fusobacteriota, Ascomycota, Blastocladiomycota, Basidiomycota, and Mucormyce exhibited positive correlations with a significant proportion of the key volatile compounds. This study establishes a scientific foundation for improving the quality of light-flavor Daqu liquor in different regions of China.
大曲对于白酒酿造过程具有重要意义，不同地区的清香型白酒大曲存在差异。然而，针对中国南北地区清香型大曲的研究较少。本研究对比分析了中国南北地区两种类型的大曲的理化指标、挥发性风味成分和微生物群落结构。研究结果表明，中国南方地区（HB）的大曲具有较高的水分含量、酸度、淀粉含量和糖化力。相比之下，中国北方地区（SX）的大曲则表现出更高的发酵、酯化和液化能力。微生物群落结构分析表明，HB 主要由芽孢杆菌属、克罗彭施泰特菌属、酿酒酵母属和嗜热丝孢菌属主导，而 SX 则主要由芽孢杆菌属、普雷沃氏菌属和酿酒酵母属主导。在 HB 大曲和 SX 大曲中共检测到 47 种挥发性成分。HB 大曲中的吡嗪类挥发性成分明显多于 SX 大曲，而 SX 大曲中的醇类化合物则多于 HB 大曲。此外，RDA 分析还建立了优势微生物与挥发性成分之间的相关性。蓝藻门、梭杆菌门、子囊菌门、接合菌门、担子菌门和毛霉门与关键挥发性化合物的显著比例呈正相关。本研究为提高中国不同地区清香型大曲酒的质量提供了科学依据。
